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Also 1/2 cup chicken broth (can use low sodium)
Cut chicken into 3/4 inch (approx) pieces. Mix egg white w 1 teaspoon cornstarch, soy sauce, salt, and white pepper (optional). Stir in chicken. Refrigerate while- Cutting green peppers into 3/4 inch pieces, cutting onion into slices,. Mix 1 tablespoon cornstarch, water, wine, sugar, and sesame oil.
Heat wok (or stir-fry pan) for approx 1-2 min, add 1/4 cup veg or canola oil and coat pan. Fry peanuts until light brown, approx 30 seconds. Remove peanuts. Drain on paper towel. Sprinkle with salt.
Add onion, garlic, and gingerroot to pan, stir-fry onion until it is light brown (approx 1 min). Add chicken and cook until chicken turns white. Add hoisin sauce and chili paste- cook and stir for 30 sec. Stir in chicken broth until boiling. Stir in cornstarch mixture- cook and stir until thickened. Add green pepper- cook and stir for 30 sec, then add peanuts.
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